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Toasted Coconut Truffles

These Toasted Coconut Truffles are the perfect chocolate coconut pairing. Truffles made with coconut milk and rich chocolate are rolled in toasted coconut. Few ingredients, easy to make and totally delicious.

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These toasted coconut truffles are similar to my easy chocolate truffle recipe but instead of heavy cream, I used coconut milk. I also rolled them in toasted coconut instead of cocoa powder for extra coconut flavor. To keep these completely dairy free, use dairy free chocolate chips.

By now, I’m sure you’re all well aware of my coconut obsession. It’s my favorite thing ever. You know that question, what are the three things you bring with you if you were stuck on a deserted island?

Naturally, my answer would be coconut. But, to me a ‘deserted island’ means tropical because, duh an island is surrounded by water. And let’s ignore the fact that there are islands that aren’t close to the Equator, we can just pretend they don’t exist for this hypothetical situation I’ve created for no apparent reason.

Anyways, coconut. My grandfather-in-law loves coconut as much as I do so these toasted coconut truffles were actually a birthday gift for him. Every time I make something with coconut or the word coconut pops up in conversation, he likes to tell me about all the fresh coconut he had when he was in the military stationed in Guam.

You guys, he even had a monkey! I mean really, that’s living the island life. All the coconuts you could ever want AND a pet monkey. So awesome.

Ingredients

Directions

Add the chocolate chips to a medium sized glass bowl and set aside.

Heat the coconut milk in a small saucepan over medium low heat, stirring occasionally. Heat until the coconut milk comes to a simmer. Pour the hot coconut milk over the chocolate chips and let sit for 3-5 minutes. Stir the chocolate and coconut milk until the chocolate is completely melted. Stir in the coffee and coconut extract. Let the truffle mixture cool to room temperature.

When the chocolate is room temperature, cover with plastic wrap and refrigerate at least 2 hours or overnight.

When the chocolate is thoroughly chilled, line a baking sheet with wax paper (or parchment) and scoop the truffles 1 tablespoon at a time, roll into balls and roll in the toasted coconut. Place on the prepared sheet and refrigerate until ready to serve.

Serve truffles at room temperature and store in the refrigerator in an covered container.

by Sharon Lachendro - What The Fork Food Blog

Recipe Notes

To toast the coconut, add the coconut to a dry skillet and heat on medium-low heat until the coconut reaches a golden brown. Remove from heat and cool to room temperature before rolling the truffles.

Thanks Linda! I always put coffee in chocolate based things because of Ina Garten. A lot of truffle recipes call for liquor but I use coffee instead since 1. Ina and 2. I’d feel weird about giving boozy truffles to my kids… Thanks for stopping by!

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Heeyyy, I'm Sharon - creator of What The Fork! I am a gluten free recipe creator, food lover, cocktail shaker, and coffee addict. Here you will find my easy and delicious gluten free recipes for the three most important meals of the day: breakfast/brunch, happy hour, and dessert. Read More…